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LARGE MARBLE CHOCOLATE TULIP, PASTRY 1
Formed chocolate cup ready for filling. Ready to use and served as petit fours or part of a buffet presentation.
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DARK CHOCOLATE CUPS, A LA CARTE, PASTRY 1
Round cup with fluted sides and a raised rim. Ready to use, can be filled and served petit fours or part of a buffet presentation. Minimum cocoa solids: 48%.
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WHITE CHOCOLATE CALLETS, 24%, CALLEBAUT
Balanced milky and creamy taste with subte vanilla notes. Each of Callebaut’s Finest Belgian White Chocolates is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. Professionals have a wide variety of taste sensations to choose from, ranging from creamy to very refined with subtle caramel touches. Each recipe is unique and is the result of Callebaut s exclusive guarantee of constant quality and taste. It’s a guarantee you can rely on today, tomorrow, and always.
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MAXI WHITE CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long marble cigarette with spiral seam. Ready to use for decorative purposes.
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NOEL, BLANC WHITE 30%
White couverture made from pure cocoa butter. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.
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WHITE CHOCOLATE CHIPS, VAN LEER
White chocolate chips great for confectionery, baking, and pastries.
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LACTÉE BARRY PISTOLES (35%), CACAO BARRY
Looking for a light-colored milk chocolate with copper tones, that delivers a fine biscuit-flavored taste? Look no further, Lactée Barry is just what the top chefs ordered. When a light colored milk chocolate couverture is on the menu, Lactee Barry holds all the aces and then some.
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KOPPER’S CHOCOLATE, LIMONCELLO MARZIPAN
White chocolate with a hint of lemon and blended with coarse sea salt lusciously coats our delicious marzipan.
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CACAO POUDRE, COCOA POWDER, VALRHONA
The Valrhona unsweetened, dutched cocoa powder has a very pure and intense cocoa taste, with a very warm red mahogany color. It mixes extremely well in drinks and for baking. More importantly, pure cocoa allows one to control the level of sweetness and the calorie content. Valrhona is the difference between a good product and an outstanding one.
Valrhona is the most commonly used chocolate in fine restaurants and bakeries, and their cocoa powder is no different.
The fat content is easy to use and adapt to any baking recipe. -
NOEL, NOIR BITTERSWEET 72%
Fine couverture with cocoa butter only. Shape and size of button allows easy weighing; fast, even melting; and simple tempering. Cocoa mass – 99%, cocoa butter – 54%. Used to reinforce chocolate flavor.
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FORCE NOIRE PISTOLES (50%), CACAO BARRY
With a minimum of 50% cocoa, Force Noire dark chocolate pistoles are a chocolate of character. They are intensely dark, charms with its balanced cocoa taste and excellent roundness in the mouth.
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MILK CHOCOLATE CALLETS (32%), CALLEBAUT
Round and balanced taste with perfect marriage of cocoa, milk, and caramel. Low Fluidity. It stands out with its deep, warm color; a prominent roasted cocoa flavors and seductive caramel notes. It has a generous taste and great reputation in workability.The C823 contains about 3% less cocoa butter than the 823, is less fluid and therefore ideal for creating ganaches with a stable, thicker texture. The C823 also allows moulding of bigger hollow figures with a thicker shell: hollow figures of about 25-35 cm can be moulded in 1 go. It’s also a great chocolate for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.
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NOEL, BOUTIQUE DARK CHOCOLATE MOROGORO 68%
Dark couverture made from Tanzanian cocoa beans. Flavor notes: Basic and neutral taste of cacao with spicy and woody notes. Morogoro is a Trinitario cacao. Shape and size of button allows easy weighing; fast, even melting; and simple tempering.